Middle Eastern Hummus

by Debara Valeri

1 (20 oz.) can chick-peas
3 garlic cloves, chopped
1/2 c. lemon juice
1/2 c. tahini (sesame seed paste)
1/4 c. olive oil
salt to taste

Drain chick-peas in a colander, reserving 1/4 c. juice, and rinse. In a food processor fitted with a metal blade, blend chopped garlic cloves, lemon juice, and chick-pea juice for 30 sec. Add chick-peas alternately in batches with the tahini. With food processor running, add the olive oil in a stream. Puree mixture until smooth. Add salt to taste. Chill in a bowl for at least 2 hours. Remove from refrigerator at least 30 min. prior to serving. Serve with wedges of pita bread. Garnish with parsley sprigs or pimento.